Today, I have the quickest and most versatile recipe EVER for you…and it’s so easy that even my boyfriend can make it! He tries, bless his heart, but we’re both usually safer when he is at the table waiting for dinner instead of in the kitchen cooking it.
So earlier this month, when I was sick, we were in a bind. You can only eat fast food and soup from a can so many days in a row before you’re ready to gag. Luckily, we had a few freezer meals ready to go, but by day five, I was really crazing something fresh and yummy, despite not having the energy to stand in front of the stove.
This stir-fry recipe is easy, so I could coach the boyfriend from my spot on the couch. As an added bonus, you can add just about any protein and fresh veggies you have on hand, and this will still be super yummy. It’s a version of this recipe I pinned from Chow.com, but I love how easy it is to make if my own, based on what’s in the fridge and what I’m in the mood to eat.My version used steak slices, and we added snowpeas, carrots, celery, and spouts to the mix. This would be great with chicken or even pork, or you could use tofu or mushrooms if you want to make it vegetarian. And of course, you can feel free to throw in other vegetables that your family enjoys. Try broccoli, peppers, or asparagus, for example. Just remember: too many different ingredients can ruin a stir-fry, because everything will cook differently. Resist the urge to add everything and the kitchen sink!
Normally, I wouldn’t add spouts to the recipe, but they were in the fridge and about to turn, so it was a good way to use them up. I just made sure to add at the very end with the steak so they wouldn’t get mushy.
Pan-fry your protein in a little olive oil, and as that’s cooking, make the sauce: soy sauce, white wine, sugar, rice wine or white vinegar, red pepper flakes, cornstarch, minced garlic, chopped green onions, and sesame seeds.
Remove the protein from the pan when it is 90% done and add the sauce, along with your vegetables. Cook time will depend on what you’re using, but with my version, I cooked over medium high heat for about 5 minutes, until the snow peas were soft but not mushy. Then, add the protein back to the pan and cook for about 3 more minutes.
Serve immediately over rice. If you’re lucky, there will be enough to reheat the next day for lunch too. Or if you’re a weirdo like me, you’ll love it cold as a snack too!
Here’s the printable:
- ¼ cup soy sauce
- 2 tablespoons white wine
- 3 tablespoons sesame seeds
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon rice wine vinegar or white vinegar
- ¾ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 3-4 green onions, chopped
- 1 pound steak or other meat, cut into strips
- 1 small bag of fresh snow peas (around 8 ounces, or 1-2 handfuls)
- ⅓ cup carrots, cut into pieces
- ⅓ cup celery, cut into pieces
- Pan-fry steak until 90% done in olive oil.
- Mix together all ingredients other than peas, carrots, and celery.
- Remove steak from pan and add sauce and vegetables. Cook over medium high heat for about 5 minutes.
- Add steak to pan again and cook for 3 more minutes, tossing everything to cook in sauce.
- Serve immediately over rice.